"Dinner is on the table"

[Sir Ped of Ro]

to everyone

if there's one thing i like to do is cook. i've been taking some pics from different meals i've done lately to show some classic receipes and some new ones, traditional ones from Portugal.

if anyone wants the receipe just let me know of any (or all) of these...

anyway, for now here are the first pics.


1- Top notch strogonoff veal...it was marvelous!!!





2- Roasted farm chicken with potatoes and rice...a classic one i do when i don't know what cook on sundays, lol




3- Lousy pic from a taste "meat ball" with a nice green wine to juicy it up!!!




now we enter on the sugary side...hmmm!!!
These are traditional portuguese ones

4- We call these "pastel de nata", which could be translated as "cream cake"...basically eggs, sugar, cream, a little bit of lemon and sugar. Passion and love are the secret ingredients, otherwise you'll fail...
If you go to Portugal you'll see these almost everywhere...at the end of a fine meal you eat one of these with a nice coffee and you'll see life is more tasty than we give more credit for it!



and a close up...in the end you put on the top of it a touch of cinnamon and with a freshly brewed home made expresso...you're in heaven!!!




5- These ones i've made them yesterday for the first time and they come out pretty nice and marvouslly tasty!!!
They are called "borrachoes" which could eb translated as "drunken ones", lol.
you pick 500grs of flour, half mug of sugar/fine olive oil and green wine...mix everything pretty well until you have an homogenous/gorgeous stuff, strech it on a board with some flour, pick up a large glasse, do the roundings and the holes in the middle.
Fry them on hot oil, then when they are done put them a few minutes on a palte with some absorbing plate (to absorbe the oil)) and pass them lon a mixture of sugar and cinamoon...and you're in heaven part 2!!! ;D



and a close up




hope you enjoy it, feel free to put up your comments/questions...i'll be using this topic to put up my experiments!!!

best regards, Pedro.

[ss]

Peter,
I was checkin this out and my wife looked in and insisted I get the recipes for your # 2 - Roasted Farm Chicken and the # 4 - Cream cakes...

It's 10 am here and after lookin at these I'm gettin very hungry... ;D

[tragic]

It looks good!!! ;D

[Sir Ped of Ro]

ss said:

Peter,
I was checkin this out and my wife looked in and insisted I get the recipes for your # 2 - Roasted Farm Chicken and the # 4 - Cream cakes...

It's 10 am here and after lookin at these I'm gettin very hungry... ;D

ok, no prob' i'll put them here later on...

regards

[janggut]

pedro, u're tempting me a bit too much with those ... it's lent season, for SS's sake! ;D

[Sir Ped of Ro]

ss said:

Peter,
I was checkin this out and my wife looked in and insisted I get the recipes for your # 2 - Roasted Farm Chicken and the # 4 - Cream cakes...

It's 10 am here and after lookin at these I'm gettin very hungry... ;D

SS
Sorry for the delay but here's how to do the roasted chicken for 4 to 5 people.

Ingredients:
- chicken with near 2kg
- fresh tomatos to do the tomato sauce (just boil the tomatos, take out their skin and mix them) 500grs - should do the trick
- potatoes 1kg at least
- 4 big onions
- a couple of small "tooths of garlic"
- natural herbs that please you
- salt
- fresh mixed pepper (either black or white, it's up to your tastes).
- fine olive oil
- a little bit of oil
- lemon
- a touch of green wine (specially the fruity/fresh and impetuous ones) around half a glass
- glass of water (to be puted in during the roasting to not let it dry up...like that you don't need to open the hoven every 10 ms to put the sauce over the chicken).

you wash the chicken and stab him with a small fork in a couple of different zones (so he can berosted more easly).

on the plate you put on the bottom a little bit of the olive oil/salt and pepper. then the chicken along with the onions/garlic and the potatoes around the chicken.

then the tomato sauce all over the chicken and some over the potatoes/onions.
cut the lemon in half and put it inside the chicken (it cuts the strong taste of the tomatoes and gives a very nice touch along with the green wine fragrance)!!!!

put the salt/herbs and pepper over the chicken and a little bit on the potatoes and in the end the rest of the olive oil, the oil and the green wine all over this beauty!

put the plate on the hoven, 200 to 220degrees (depends on the hoven, if they are strong ones or not) during 1.20h at least. every 25m to 30m turn the beast and rose everything and turn the potatoes/onions to.

and there you go, an easy and tasty dish that will please anyone.

if you need help to make rice let me know (i can make it 20 different ways...)

all our kitchen tradition/habits turns around fine olive oil, vegetables, fruits and fine meat/fish.

regarding the cakes i'm having some major difficulties mostly due to the vocabulary, there are things/products that i don't know how to say, sorry...

regards

ps- i advice you to prepare the chicken 3 to 5h before going to the hoven so the meat can be tender and tasty with all the good things you've put in. And if you do prepare it some hours before, don't forget to put in the fridge!

[ss]

Thanks Peter, will try it forthwith...

[Sir Ped of Ro]

A few more pics from some tasty dishes...

chiken with rice in the oven...







Salmon with herbs, mushrooms and a touch of green wine



the potatoes to go along with the salmon



and their final reunion...





for dessert a "tanned cake" (cinnamoon cake...delicious traditional portuguese cake) with some





in the end here's a pic of a special reserve vintage oporto red wine, a special bottle...beautiful colours, generous body and smooth in mouth




enjoy the pics, regards